Spaghetti Squash Cincinnati Chili

Directions

1. 1
   Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
2. 2
   Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside.
3. 3
   Heat the vegetable oil in a large saucepan over medium heat.
4. 4
   Add the remaining onion and the garlic.
5. 5
   Cook, stirring occasionally, until slightly softened, about 3 minutes.
6. 6
   Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper.
7. 7
   Cook, stirring occasionally, until the beef is browned, about 7 minutes.
8. 8
   Add the tomatoes and 1 1/2 cups water to the beef mixture.
9. 9
   Increase the heat to medium high and bring to a boil.
10. 10
    Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
11. 11
    Drain the reserved onion; pat dry.
12. 12
    Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.
13. 13
    Photograph by Johnny Miller